More Snow, More Soup

How much snow can we get in one winter? Lately it seems like hardly a day has gone by without some sort of snowfall, whether as light flurries or fat, drippy flakes. And of course we can’t forget about the freezing winds and equally low temperatures. At night I struggle home from the subway in my puffy coat, arms hugging my sides as I try to reach my apartment as quickly as possible. All I want to do is to get warm. And recently, to my surprise, warming up after a long, cold day has meant soup.

I was attracted to this soup because of its ingredients: sunny sweet potatoes and butternut squash. With these two orange vegetables, Jim and I would receive a double dose of vitamin C, always welcome during flu and cold season. I was also curious when I noticed that the recipe didn’t require cream or butter. And then I saw that the recipe was for a pureed soup and I knew I had to make it. Pureed soups are simply my favorite.

This one is especially easy to prepare after a long day at work. The most time-consuming aspect of the recipe is just peeling the potatoes and butternut squash. After that’s done you just toss the vegetables in a pot with some onion, fresh ginger, and some stock or water, and cook it for a while, maybe 30 to 40 minutes. I used up some homemade vegetable stock from the freezer mixed with a bit of water. A quick whir with the immersion blender, and dinner was served.

Pureed into a rich, soothing soup as orange as a sunset, the sweet, buttery vegetables slid easily down my throat and warmed me from head to toe. Spicy ginger added a tingly accent to the meal, and I honestly didn’t notice the lack of cream. The soup didn’t melt the snow outside, but at least I was warm inside. That’s what counts.

6 cups water or vegetable stock (I used 4 cups of vegetable stock and 2 cups of water)

Salt

Pepper

Heat the olive oil in a heavy soup pot or large Dutch oven over medium-low heat. Add the onion and cook until soft, about 5 minutes. Add the ginger and cook for another minute, stirring. Add the squash, potatoes, and whatever liquid you have chosen. Bring to a simmer. Stir. Add a bit of salt to taste, lower the heat, and cover. Simmer for about 30 to 45 minutes, until the vegetables are soft and can be broken apart with a spoon.

Puree the soup with an immersion blender. Stir with a whisk to even out the texture. Season with salt and pepper. Serve with crusty bread. Soup should serve 4 to 6 people. Enjoy!